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Pain de campagne (“country bread” in French), also called “French sourdough”, is typically a loaf made from either natural leavening or baker’s yeast. Following the classic recipies, for making this bread I use a combination of white flour, whole wheat flour, rye flour, water, leavening and salt. Because of the long fermatation process, this bread develops a deep flavor, it is high in nutritions and is a lot more digestible than a traditionally shop bought bread. In my bread production I use only flour from local mills. The flour used for this bread comes from Marriages and Gilchesters.



Wheat Flour, Rye Flour, Salt, Water, Natural Leavening.


Allergent information:

This bread contains: Gluten (Wheat, Rye)

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Full of flavor, this bread goes with any dish or why not just on its own, with a bit of olive oil.


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